I'm making Salmon mousse from The Silver Palate cook book and the recipe says "one envelope of gelatin". We don't have envelopes over here. I have a box of powdered gelatin and a package of plates. What should I use, and how much?
What we learned in school is:1 pkg = 1 Tablespoon = 4 sheets
But I have found that the sheets vary in size. I got some the other day and they were about half the length that I think of as typical sheets. I think typical sheets are about 4"x2" (guessing) and these were almost square like 2"x2" or 2"x1 1/2" or something. They were strange size but all I could find.
